Ingredients Shortbread crust: 200g flour 50g icing sugar 225g Bonlé Salted Butter Caramel: 1 tin condensed milk 110g Bonlé Salted Butter 200g brown sugar ¼ cup golden syrup 1 teaspoon vanilla extract ½ teaspoon salt Chocolate topping: 160g plain chocolate (no pieces and fruits) 1 Tablespoon sunflower oil Method For shortbread: 1. Preheat oven to…

Ingredients 1 1/2 kg Bonlé Double Cream Strawberry Yoghurt 200 g digestive biscuits 100 g melted Bonlé Salted Butter 10 g gelatine dissolved in 50ml cold water 1 tin condensed milk 250 ml Bonlé Fresh Cream Method Crush the biscuits and add the melted butter. Press into a pan (23cm diameter) and place in the…

Ingredients 1 cup sugar (200g) 5 Tablespoons all-purpose flour 1 cup Bonlé Full Cream Milk (250ml) 1 cup Bonlé Salted Butter (225g) room temperature 1 teaspoon vanilla Method 1. Combine sugar and flour in a medium saucepan and whisk until well combined. While whisking, pour in the milk and whisk until mixture is well combined….

Ingredients 250 g Bonlé Salted Butter (room temperature) 250 g Bonlé Double Cream Plain Yoghurt, strained (strain 750g yoghurt 1 day earlier) 155 g milk powder 300 g icing sugar Method 1. Cream butter and strained yoghurt together, using the paddle attachment on a stand mixer (alternatively, use a hand mixer). Start mixing on low…

Ingredients 1 Tablespoon vanilla (15 ml) 450 g icing sugar 1 cup Bonlé Salted Butter (225 g) room temperature 3 Tablespoons Bonlé Fresh Cream (45 ml) Method 1. Whip the butter for about a minute using the paddle attachment on a stand mixer (alternatively, use a hand mixer). 2. Sift the icing sugar and add…

Ingredients 1 kg Bonlé Double Cream Plain Yoghurt 1 L Igula Amasi, strained (strain 1 day earlier to make 500g cream cheese) 250 ml Bonlé Fresh Cream 250 g sugar 125 g berries (strawberries should be cut) Method Strain the 1L Igula Amasi overnight to make cream cheese. Mix the Bonlé yoghurt, cream cheese and…

Ingredients Crust 125 g Bonlé Salted Butter 1 1/2 cups flour 1/4 cup sugar 1 egg 1 tsp baking powder salt Filling 4 – 6 cups Bonlé Full Cream Milk 3 Tablespoons Bonlé Salted Butter 3/4 Tablespoons maizena 4 eggs 1 cup sugar 3/4 Tablespoons flour vanilla essence Method Crust Preheat the oven to 180°C….

Traditional Uphutu Recipe Ingredients 600ml boiled water 3 1/2 cups maize meal 1/2 tsp salt Method Pour the boiled water into a large pot. Add the salt. Put the maize meal into the pot and mix it into the water using the back of a wooden spoon or a fork. Let the phutu cook on…

Ingredients 1 x 150 g Bonlé yoghurt, flavour of your choice (keep the tub to measure the rest of the ingredients) 1 x 150 ml oil 2 x 150 ml sugar 3 x 150 ml self-raising flour 4 eggs Method Pre-heat oven to 180°C. Grease a 20cm Bundt cake tin. Mix all the ingredients together…

Ingredients 2 x 250 ml Bonlé Fresh Cream 1 x 1 kg Bonlé Plain Double Cream Yoghurt 2 Bananas sliced 1 Packet chocolate biscuits, crushed coarsely Method Whip the cream Layer the ingredients, starting with yoghurt, then crushed chocolate biscuits and banana slices, then whipped cream. Repeat the pattern, ending with chocolate biscuits and banana…